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Brisket- Cumming GA

2

Comments

  • lousubcap
    lousubcap Posts: 36,652
    Related to the above I just did a quick search of prime grade briskets at SRF and Creekstone Farms. 
    Creekstone 12-14 lb weight prime is $164.
    SRF/RR ranch 13 lb weight prime grade is $ 139.  

    BTW- SRF is out of stock for any Black or Golde grade brisket under 20 lbs. Were they to have any in the lower weights the posted prices are unchanged this year, at a minimum.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • saluki2007
    saluki2007 Posts: 6,354
    ThrasherIII said:
    Is choice still a good option for Brisket? $3.99 a #
    Yes it is.  My local Kroger has a bunch of them on sale right now for $2.99/lb down from $6.99/lb.  Just give them a look and feel.  If it's floppy give it a go.  At the very worst you are going to have some great protein you can freeze and save for some chili during the winter.
    Large and Small BGE
    Central, IL

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  • ThrasherIII
    ThrasherIII Posts: 254
    Thank you will do my sale starts tomorrow. Can’t justify $6.99 a # but $2.99 is a no brainer. Part of that workingman blues millions of EBT card holders depending on us to pay for their stuff. LOL.
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  • JohnInCarolina
    JohnInCarolina Posts: 34,646
    Lit said:
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:

    The nationwide spike in meat prices, in particular, is due to a number factors, economists say. Transportation costs are high, and so is grain. Labor shortages, already a thorny issue for the server-starved restaurant industry, are causing supply chain slowdowns in meatpacking plants. Meanwhile, demand for meat is up across the country as onsite dining returns to normal. Moreover, demand for beef in China has also risen significantly in the last year.

    “It’s almost been a perfect storm,” City Group Hospitality partner Stephen Hightower says. 

    Source: https://www.225batonrouge.com/food-drink/sky-high-meat-prices-impacting-local-grocers-restaurants-like-cou-yons-curbside-will-owners-start-raising-prices-consumers
    And without all this free money many people wouldnt be able to afford it so the demand would be lower which means lower prices.
    Aren't you missing the Price Is Right?
    Some stupid capitol trial on instead. But I am working out and I dont mean a 20 minute jog. 
    Of course, nobody here would ever accuse you of exercising anything other than the muscles below your neck.  
    You arent even smart enough to figure out all this free money caused everything in the article you posted. And you post you run a 5k almost every day like it is some super workout when you could just say I jog 20 minutes a day. You also could have said I warm up almost every day with no real workout thats probably the best description.
    Yeah.  I’ll be sure to defer to your vast expertise in macroeconomics and bicep curls in the future.  
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Lit
    Lit Posts: 9,053
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:

    The nationwide spike in meat prices, in particular, is due to a number factors, economists say. Transportation costs are high, and so is grain. Labor shortages, already a thorny issue for the server-starved restaurant industry, are causing supply chain slowdowns in meatpacking plants. Meanwhile, demand for meat is up across the country as onsite dining returns to normal. Moreover, demand for beef in China has also risen significantly in the last year.

    “It’s almost been a perfect storm,” City Group Hospitality partner Stephen Hightower says. 

    Source: https://www.225batonrouge.com/food-drink/sky-high-meat-prices-impacting-local-grocers-restaurants-like-cou-yons-curbside-will-owners-start-raising-prices-consumers
    And without all this free money many people wouldnt be able to afford it so the demand would be lower which means lower prices.
    Aren't you missing the Price Is Right?
    Some stupid capitol trial on instead. But I am working out and I dont mean a 20 minute jog. 
    Of course, nobody here would ever accuse you of exercising anything other than the muscles below your neck.  
    You arent even smart enough to figure out all this free money caused everything in the article you posted. And you post you run a 5k almost every day like it is some super workout when you could just say I jog 20 minutes a day. You also could have said I warm up almost every day with no real workout thats probably the best description.
    Yeah.  I’ll be sure to defer to your vast expertise in macroeconomics and bicep curls in the future.  
    And if I need help finding a meme you sir are the man
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  • JohnInCarolina
    JohnInCarolina Posts: 34,646
    Lit said:
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:
    Lit said:
    JohnInCarolina said:

    The nationwide spike in meat prices, in particular, is due to a number factors, economists say. Transportation costs are high, and so is grain. Labor shortages, already a thorny issue for the server-starved restaurant industry, are causing supply chain slowdowns in meatpacking plants. Meanwhile, demand for meat is up across the country as onsite dining returns to normal. Moreover, demand for beef in China has also risen significantly in the last year.

    “It’s almost been a perfect storm,” City Group Hospitality partner Stephen Hightower says. 

    Source: https://www.225batonrouge.com/food-drink/sky-high-meat-prices-impacting-local-grocers-restaurants-like-cou-yons-curbside-will-owners-start-raising-prices-consumers
    And without all this free money many people wouldnt be able to afford it so the demand would be lower which means lower prices.
    Aren't you missing the Price Is Right?
    Some stupid capitol trial on instead. But I am working out and I dont mean a 20 minute jog. 
    Of course, nobody here would ever accuse you of exercising anything other than the muscles below your neck.  
    You arent even smart enough to figure out all this free money caused everything in the article you posted. And you post you run a 5k almost every day like it is some super workout when you could just say I jog 20 minutes a day. You also could have said I warm up almost every day with no real workout thats probably the best description.
    Yeah.  I’ll be sure to defer to your vast expertise in macroeconomics and bicep curls in the future.  
    And if I need help finding a meme you sir are the man
    You need help finding a clue.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • ThrasherIII
    ThrasherIII Posts: 254
    Somewhere i read to wet age the brisket, basically leave in cryo pack in fridge for 40 days from kill date. One problem the butcher was not able to tell me the kill date. Would leaving in the fridge to the sell by date be about the safest bet? Then either freeze or cook?
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  • Lit
    Lit Posts: 9,053
    ThrasherIII said:
    Somewhere i read to wet age the brisket, basically leave in cryo pack in fridge for 40 days from kill date. One problem the butcher was not able to tell me the kill date. Would leaving in the fridge to the sell by date be about the safest bet? Then either freeze or cook?
    I usually go with 2-3 weeks after purchase but have gone 30 days. Only had 1 swell up even in the cryovac. Its gonna smell off but just rinse it and the smell will go away. If the package swells toss it.
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  • ThrasherIII
    ThrasherIII Posts: 254
    Thank you will try 2 weeks and check.
    if it starts to swell by sell by datethen that is a whole different story.
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  • Lit
    Lit Posts: 9,053
    ThrasherIII said:
    Thank you will try 2 weeks and check.
    if it starts to swell by sell by datethen that is a whole different story.
    Keep it low in your fridge
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  • ThrasherIII
    ThrasherIII Posts: 254
    Thank you sir will do
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  • RLS
    RLS Posts: 73
    The wife just got back from Sam's $7.29 lbs here in Tampa. Prime full packer.
    Rick in Tampa
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  • danv23
    danv23 Posts: 964
    RLS said:
    The wife just got back from Sam's $7.29 lbs here in Tampa. Prime full packer.
    Good Lord, and good thing I stocked up throughout the last year. Time to start on that supply and wait out this inflation.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • Langner91
    Langner91 Posts: 2,120
    RLS said:
    The wife just got back from Sam's $7.29 lbs here in Tampa. Prime full packer.
    They were $4+change yesterday, here.  I then went to Costco and got a "perfect-for-me-sized" Prime 12 pounder for $3.79!  I couldn't turn that down.  If I had more freezer space, they would have all came home with me!


    Clinton, Iowa
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  • JohnInCarolina
    JohnInCarolina Posts: 34,646
    Langner91 said:
    RLS said:
    The wife just got back from Sam's $7.29 lbs here in Tampa. Prime full packer.
    They were $4+change yesterday, here.  I then went to Costco and got a "perfect-for-me-sized" Prime 12 pounder for $3.79!  I couldn't turn that down.  If I had more freezer space, they would have all came home with me!


    Wow!  I guess that inflation hasn’t hit all parts of the country yet!
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • TEXASBGE2018
    TEXASBGE2018 Posts: 3,831
    Man I always forget most of you don't see the prices we do in Texas. They are always that price here even now. They had choices at Kroger on 4th of July weekend for 1.99 a pound. Primes are always 3.49-3.79 at Costco. I don't buy briskets a ton anyways.


    Rockwall, Tx    LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.

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  • RiverBBQ
    RiverBBQ Posts: 197
    I’m down in Loganville when we eating? Looks great
    You can’t get to Loganville, Ga from anywhere. You have to start somewhere else
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  • Lit
    Lit Posts: 9,053
    TEXASBGE2018 said:
    Man I always forget most of you don't see the prices we do in Texas. They are always that price here even now. They had choices at Kroger on 4th of July weekend for 1.99 a pound. Primes are always 3.49-3.79 at Costco. I don't buy briskets a ton anyways.
    Our prime packers at costco were $2.99 a lb here 6 months ago. Were $5.69 i think it was last time I went in.
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  • Langner91
    Langner91 Posts: 2,120
    Maybe it will go down a little.  I paid over $4 for a birthday brisket for my Dad.  That was July 4 week.

    I wish I had bought a few of them yesterday.
    Clinton, Iowa
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  • ThrasherIII
    ThrasherIII Posts: 254
    After it has wet aged is it okay to freeze or should it be cooked?
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  • lousubcap
    lousubcap Posts: 36,652
    You can freeze after wet-aging.  I have no idea how long given the extracted moisture within the cryovac. 
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • ThrasherIII
    ThrasherIII Posts: 254
    Would it be better to cook it instead?
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  • lousubcap
    lousubcap Posts: 36,652
    For me it depends on whether you have a good reason to cook it.  By "long" I mean weeks as opposed to months.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • ThrasherIII
    ThrasherIII Posts: 254
    I was thinking of another week. Say Labor day instead of this weekend. The sell by date was 8/12 and it has gone 14 days past without any weird stuff like expanding or inflating or turning blue. So maybe another week in the fridge maybe okay?
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  • lousubcap
    lousubcap Posts: 36,652
    I typically wet-age 3-4 weeks so as long as the cryovac is fine you should be good to go another week or more instead of now.  FWIW-
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • ThrasherIII
    ThrasherIII Posts: 254
    I will let the masses decide pork butt or Brisket 
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  • lousubcap
    lousubcap Posts: 36,652
    If you want brisket then you should execute executive privilege and cook brisket. 
    Odds are that pork butt will win.  That's because it is much easier to crank out good pork than good brisket so most people haven't had good brisket.  Just an opinion and we all know what those are worth.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • ThrasherIII
    ThrasherIII Posts: 254
    I agree, and will probably crank out the pork but this weekend and enjoy the long weekend with a Brisket. Longer recovery time LOL
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  • danv23
    danv23 Posts: 964
    I always wet age 45 days from pack date and then into the freezer.  I don't think i ever went from wet age direct to egg.

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA
    Eggs - XL, L, Small
    Gasser - Blaze 5 Burner
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  • ThrasherIII
    ThrasherIII Posts: 254
    danv23 said:
    I always wet age 45 days from pack date and then into the freezer.  I don't think i ever went from wet age direct to egg.

    better to freeze then cook after wet aging?
    even if you are freezing for 3 days?
    asking 
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